Which FBOs at Brussels South Charleroi Airport (CRL/EBCI) do you deliver to?

We deliver inflight catering at EBCI to the business aviation handling agent coordinating your arrival, typically on the dedicated apron south of the main terminal. If your operator uses a specific handler or requests ramp-side handover, confirm those details when you place the order and we'll coordinate directly with your ground team.

What is the shortest notice you can typically accept at Brussels South Charleroi Airport?

Same-day private jet catering is possible when the kitchen has open capacity and your departure slot allows time for preparation and airside transfer. Notice requirements vary by menu complexity, dietary requests, and weekend or holiday schedules. Contact us with your takeoff time and passenger count, and we'll confirm what's achievable for that specific departure.

Can you accommodate specific dietary and allergen requirements?

Yes. Chef Mikkel Fontaine prepares vegan, gluten-free, dairy-free, low-sodium, and other controlled dietary menus as separate, labelled plates. Allergen information is printed on each lid. Provide passenger requirements when you order, and the kitchen will adjust ingredients, cooking methods, and packaging to meet the brief without cross-contact.

Do you offer high-loader service at Brussels South Charleroi Airport?

High-loader delivery for aviation catering at EBCI is available where the airport confirms equipment access for your aircraft type and parking position. It's not guaranteed on every order, so specify the requirement when you book and we'll coordinate with your handler to verify availability and schedule the lift at the appropriate time.

How do I place an order for a flight departing Brussels South Charleroi Airport (CRL/EBCI)?

Send your departure time, passenger count, dietary notes, and any galley constraints to our order desk by email or phone. We'll propose a private jet catering menu, confirm the delivery window with your handler, and provide a final quote. Once approved, the kitchen begins preparation and our driver schedules airside access to meet your pre-flight timeline.

Private jet catering · Charleroi

Private Jet Catering at Brussels South Charleroi Airport (EBCI / CRL), Charleroi

CRL (IATA) · EBCI (ICAO)

Prepared to order, delivered airside

Business departures and charter rotations set the tempo at CRL; private jet catering in Charleroi is timed to your slot, prepared in a dedicated kitchen, and delivered airside within your handling window.

Order now →See the menu →

Private jet catering at Brussels South Charleroi Airport (CRL/EBCI)

Chef Mikkel Fontaine, private jet chef covering Brussels South Charleroi Airport

Your chef here

Chef Mikkel Fontaine for Brussels South Charleroi

CRL sees fewer on-site catering options than larger hubs, and production for departures from Brussels South Charleroi Airport is planned further ahead to meet that constraint. Chef Mikkel Fontaine prepares each order in a cold-chain controlled facility, timing delivery against your handling window. He answers directly, adjusts menus to galley limits, and briefs drivers on ramp-side handover. The lead time reflects the field, not the kitchen—and the result boards as briefed.

Cooked for your slot, packed for your galley.

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Background

Chef Mikkel Fontaine, Private Jet Menu Specialist, crafts wellness-led aviation cuisine designed for optimal long-haul cabin stability. His balanced approach features nourishing proteins, vibrant salads, and meticulously tailored dietary menus, with signature creations including his acclaimed truffle vegetable tart and buckwheat breakfast bowl.

How to order flight catering for departures from CRL

Morning business departures and afternoon long-haul legs shape the production schedule at Brussels South Charleroi Airport. A forty-eight-hour lead time lets the kitchen source fresh, confirm galley equipment with your crew, and time delivery against fuelling and pre-flight checks. To order private jet catering, send your departure slot, passenger count, and any allergen or dietary requirements; you receive a private jet catering quote the same day. Late changes are absorbed where the departure allows.

The Charleroi production kitchen — private jet catering near Brussels South Charleroi Airport

The Charleroi kitchen

Jet catering Charleroi: kitchen and preparation

Scheduled departures and ad-hoc positioning legs shape the production calendar at CRL. Your private aviation catering is timed against your slot: early-morning business departures receive orders prepared in the final hours before dawn, while afternoon long-haul charters allow fuller mise en place cycles. The kitchen preparing your order works to a same-day model—proteins seared, sauces finished, and plating completed within the window that protects shelf life and meets your departure time. Dedicated cold rooms hold components at logged temperatures; each sealed tray carries documented allergen and ingredient detail. Pâtisserie, garde-manger, and hot-kitchen posts operate in sequence, never in parallel batches that risk cross-contact. Business aviation catering for Brussels South Charleroi Airport follows the departure rhythm you file, not a fixed production run.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Brussels South Charleroi Airport

Breakfast trays, cold plates that hold across a six- or eight-hour leg, mains that reheat in a convection oven, and crew meals packed to the same specification. Each item is labelled with allergens in plain language. Portioning follows seat count; galley space and oven capacity are confirmed with your crew before the order is packed. What you brief is what boards.

Smoked trout with cucumber, dill, and crème fraîche

Served cold, holds six hours under refrigeration, contains fish and dairy.

Braised chicken with root vegetables and thyme jus

Reheats in thirty minutes at 160°C, holds texture, contains celery.

Dark chocolate tart with salted caramel

Served at cabin temperature, portion-cut, contains gluten, egg, and dairy.

Three of the dishes the Brussels South Charleroi Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.

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Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at CRL

Ramp delivery and handling at Brussels South Charleroi Airport

The Charleroi kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at CRL

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

Airside delivery and flight catering at Charleroi

Two delivery runs daily serve morning and afternoon departures. Badged drivers clear airside security and meet your handling agent at the FBO or ramp-side at the aircraft door, within the window you set. Temperature-controlled vehicles hold cold-chain from kitchen to galley. VIP flight catering and charter flight catering are prepared in the same facility and delivered on the same run. For larger cabins, high loader access is confirmed at the time of order, where available, to serve galley doors at height.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Brussels South Charleroi Airport

Handover points

FBOs and handling agents at Brussels South Charleroi Airport

We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.

BSCA Business Aviation

Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.

Inflight catering — Belgium

Inflight menus for long sectors departing CRL

Asparagus arrives in the kitchen from late April, changing what holds over an eight-hour leg. Cold preparations—terrines, pressed salads—stay stable in refrigerated galleys; reheated mains require oven capacity and a second service window the crew can manage. Your private jet menu adapts to cruise duration and galley equipment. Crew meals follow the same cold-chain and are packed for the same sector length. The inflight menu you brief reflects what the aircraft can reheat, what can be plated cold, and what the season gives this month.

Request catering

Private jet concierge — Charleroi

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

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One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Event-driven demand at Brussels South Charleroi

Mid-June in odd years brings Paris Air Show traffic, with positioning flights and exhibitor shuttles filling slots at Brussels South Charleroi Airport. The same weeks often overlap with Prix de Diane at Chantilly, adding leisure charters and tighter apron schedules. In late April, King's Day generates short-notice requests from operators moving passengers between Belgium and the Netherlands, while tulip season—April into early May—sees sightseeing itineraries that require flexible catering and sometimes multiple daily departures. During these windows, advance your private jet catering order by at least a day where possible, specify high-loader needs early, and expect delivery slots to tighten as handlers juggle fuel, baggage, and crew changes on a busy ramp.

Paris Air Show

mid-June, odd yearsNearby · ParisHeavy demand

On the field

While Paris Air Show draws most business aviation traffic to Le Bourget, Brussels South Charleroi typically experiences minimal impact on apron availability or handling operations, maintaining standard slot procedures throughout the event period.

What we do about it

Show-week chalet hospitality drives private jet catering and VIP flight catering volume to forty or fifty covers in a single morning window. We prep bulk product the day before your slot and stage cold hold by departure group, so a delayed PPR doesn't strand trays at ambient for an hour while the static display closes your taxiway.

Prix de Diane, Chantilly

mid-JuneNearby · ChantillyBusier than usual

On the field

The Prix de Diane typically generates moderate spillover traffic at Brussels South Charleroi, with occasional increases in handling requests and apron coordination requirements. You may experience slightly tighter turnaround windows during the event week due to elevated general aviation activity across the region.

What we do about it

Chilled champagne and lunch boxes board before the meeting, then multi-course requests for return legs once hospitality guests join owners—private jet catering volumes rise but cabin count stays moderate. Dietary coverage broadens: we typically coordinate three to five requirements per aircraft, and charter flight catering lead times tighten to same-day during mid-June.

King's Day

late AprilNearby · AmsterdamBusier than usual

On the field

King's Day festivities in the Netherlands generate moderate spillover traffic at Brussels South Charleroi Airport. Expect slightly increased apron activity and potential handling delays as regional operators accommodate repositioning flights and charter movements during the holiday week.

What we do about it

Street festivities leave no formal dining window, so private jet catering for King's Day in Amsterdam shifts to sealed formats that hold quality through schedule changes. Box meals and plated arrangements work better than buffet setups when departure slots move; charter flight catering orders cluster around late April, often placed earlier than usual to secure capacity.

Tulip season

April to early MayNearby · AmsterdamBusier than usual

On the field

During tulip season, Brussels South Charleroi Airport experiences moderate increases in leisure charter traffic, particularly from Asian tour groups. You may encounter tighter apron availability and extended handling coordination times; advance PPR filing is recommended.

What we do about it

Leisure groups flying in for the tulip fields often order private jet catering for eight to twelve passengers per aircraft, with multiple departures clustering in the late-morning window. We produce business aviation catering runs in sequence rather than parallel—your crew meals and VIP flight catering move to ramp when your slot confirms, not before.

Periods shift year to year — confirm the date with us when you order.

Request catering for Brussels South Charleroi Airport (CRL/EBCI) →

Relied On, Flight After Flight

★★★★★

“Ordering catering in for EBCI was simple. Great communication and excellent quality.”

Anna P. · VIP Flight Attendant

★★★★★

“We regularly operate in via EBCI. Fast replies, smooth ordering and reliable service.”

David L. · Charter Operations

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